This is the YBC Chip Star Premium Ebi Garlic Shrimp, a limited flavour developed in collaboration with Kanna Hashimoto, a Japanese actress.

The chips were uniformly curved and oval, measuring approximately 5.5 cm in diameter and around 1 mm thick. The base was pale yellow, coated with a fine layer of orange and white seasoning. Aroma opened with a pronounced garlic note, supported by a distinct shrimp presence.

On tasting, the surface delivered an immediate savoury garlic intensity. The initial bite produced a clean, crisp fracture, transitioning into a sustained crunch that held through most of the chew. As the chip broke down, a butter shrimp profile emerged from within the dough, developing gradually across the mid-palate. The shrimp character carried both flesh and shell notes, giving a deeper, more rounded oceanic quality. Towards the finish, the potato matrix softened slightly as it rehydrated, while the shrimp flavour lingered aromatically. Garlic remained present but receded, allowing the shrimp to carry the aftertaste. The potato itself functioned primarily as structure, with minimal inherent flavour.

Overall, a garlic-forward shrimp crisp with sustained crunch and a deep, lingering ebi profile.

This YBC Chip Star Premium Ebi Garlic Shrimp contained 45 g. It was produced in Japan and purchased in Sydney, Australia in 2026.